Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Advanced extraction & research
Osmotic vs diffusive extraction
The difference between osmotic and diffusive extraction in coffee brewing, and how these mechanisms explain solute movement from grounds into water.
Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.
Bed depth and hydraulic resistance
How coffee bed depth influences hydraulic resistance in espresso and filter brewing, shaping flow rates, extraction uniformity, and flavor balance.
Fines migration and flow restriction
How fines migration—the movement of tiny coffee particles during extraction—affects flow restriction, channeling, and cup quality.
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.